Spinach Risotto Recipe (with Lemon)

A delicious side, or a main meal – this creamy Spinach Risotto is packed with flavor and super easy to make. Adults AND kids love it!

Course Dinner, Side Dish

Cuisine Italian

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 479kcal

Heat your 5 cups vegetable stock in a saucepan and keep it simmering while you cook.
Over medium high heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet or saucepan, and cook 1 small diced onion until it softens (do not brown).
Add the 3 cloves minced garlic, cook for 30 seconds, then add the 2 cups Arborio rice.
Mix thoroughly to ensure the rice is fully coated in the oil/butter.
Add the ½ cup dry white wine (if using), if not, use some of the stock.
Allow the stock to absorb into the rice, then add stock by the ladle full (about half a cup at a time), allowing the stock to absorb before adding more, stirring frequently.
Continue adding stock until it’s all gone – then add the Juice of 1 lemon
Taste, then season with salt and pepper.
Remove from the heat, and mix in 2 teaspoons fresh lemon zest and the 7 ounces fresh baby spinach leaves, and let the spinach wilt.
Grate parmesan cheese over the top.
Devour.

Add some protein to make it a complete dinner – grilled chicken, or pork chops make a great accompaniment. Grilled fish filets would be good too!
Use chicken stock if that is what you have (but it won’t be a vegetarian dish)
This is fantastic reheated – make a full batch for 2 and eat leftovers for lunch!